The BEST Chocolate Mud Cake

Step 1

Preheat oven to 170 degrees celsius.

Step 2

Grease two 9 inch round cake pans and line with baking paper.

Step 3

Sift the flour, sugar, cocoa powder, baking powder, bi-carb soda and salt into a bowl and set aside.

Step 4

Using beaters or a stand mixer, mix the buttermilk, oil, eggs and vanilla in a large bowl until well combined.

Step 5

Slowly add all of the dry ingredients to the wet ingredients with the mixer on low.

Step 6

Pour in the coffee and mix.

Step 7

Divide the batter equally between the baking pans and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean (don't overcook the cake - you want it to be nice and fudge-like!)

Step 8

Allow to cool completely.

Step 9

To make the frosting beat the butter on high speed until smooth and creamy (this will take a couple of minutes).

Step 10

Reduce the speed to low and slowly add in 3 1/2 cups of icing sugar as well as the cocoa powder.

Step 11

Beat until the icing sugar and cocoa have been completely mixed into the butter (again this will take a couple of minutes).

Step 12

Turn the mixer up to medium speed and add in the vanilla and the milk.

Step 13

Beat on high speed for 1 minute.

Step 14

If your frosting isn't thick enough, feel free to add in the remaining 1/2 cup of icing sugar.

Step 15

Add a tiny bit of salt to taste (optional).

Step 16

Spread a little frosting onto a serving cake plate (this will hold the cake in place).

Step 17

Carefully place one of the cakes on top of the icing (make sure the flat side is facing up).

Step 18

Using a spatula or flat knife, spread the top of the cake with frosting.

Step 19

Place the second cake on top (this time with the rounded side up) and spread the frosting evenly onto the top and the sides of the cake.

Step 20

Decorate with fresh strawberries or any preferred toppings.

Step 21

Store in an airtight container at room temperature for 3-4 days or in the fridge for 5-6 days. Please note that keeping the cake at room temperature will result in a beautiful, moist texture.

Step 22

Preheat oven to 170 degrees celsius (fan-forced). Grease two 9 inch round cake pans and line with baking paper.

Step 23

Measure the flour, sugar, cocoa powder, baking powder, bi-carb soda and salt into the TM bowl and sift for 5 seconds, Speed Set aside in a separate bowl.

Step 24

Place the the buttermilk, oil, eggs and vanilla in the Thermomix bowl and mix on Speed 3 until well combined.

Step 25

With the blades on speed 2, slowly add the dry ingredients to the wet ingredients and mix until combined.

Step 26

Pour in the coffee and mix on Speed 2 until combined.

Step 27

Divide the batter equally between the baking pans and bake for approximately 25 minutes or until a toothpick inserted in the center comes out clean (don't overcook the cake - you want it to be nice and fudge-like!). Allow to cool completely.

Step 28

To make the frosting add the icing sugar to the Thermomix bowl and mix for 10 seconds, Speed 9, then add all of the remaining ingredients and mix for 30 seconds, Speed 4, or until light and fluffy.

Step 29

Spread a little frosting onto a serving cake plate (this will hold the cake in place). Carefully place one of the cakes on top of the icing (make sure the flat side is facing up).

Step 30

Using a spatula or flat knife, spread the top of the cake with frosting. Place the second cake on top (this time with the rounded side up) and spread the frosting evenly onto the top and the sides of the cake.

Step 31

Decorate with fresh strawberries or any preferred toppings.

Step 32

Store in an airtight container at room temperature for 3-4 days, or in the fridge for 5-6 days.